Barbecued Pork Quesadillas

Name: Barbecued Pork Quesadillas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 20
Cuisine: Mexican
Ingredients: 118 milliliters barbecue sauce; 2 Tbsps butter or margarine, softened; 1 sprig Garnish: fresh cilantro; 20 servings Toppings: sour cream, sliced green onions, barbecue sauce; 8 6-inchs (6-inch) flour tortillas; 59 milliliters chopped fresh cilantro; 5 green onions, minced; 227 grams shredded barbecued pork; 237 milliliters shredded Mexican four-cheese blend

Barbecued Pork Quesadillas might be just the hor d'oeuvre you are searching for. This recipe serves 20. One portion of this dish contains roughly 5g of protein, 12g of fat, and a total of 161 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a very budget friendly recipe for fans of Mexican food. If you have flour tortillas, cilantro, garnish: cilantro sprig, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Stir together first 4 ingredients.

Spoon pork mixture evenly on 1 side of each tortilla; sprinkle with cheese. Fold tortillas in half, pressing gently to seal.

Ingredients you will need

Tortilla

Cheese

Pork

Spread butter on both sides of quesadillas.

Ingredients you will need

Butter

Spread

Heat a large nonstick or cast-iron skillet over medium heat, and cook quesadillas 2 to 3 minutes on each side or until browned.

Equipment you will use

Frying Pan

Cut each quesadilla in half for main-dish servings or in quarters for appetizer servings.

Serve with desired toppings.

Garnish, if desired.

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

barbecue sauce 2Tbsps

butter or margarine, softened 1sprig

Garnish: fresh cilantro 20servings

Toppings: sour cream, sliced green onions, barbecue sauce 86-inchs

(6-inch) flour tortillas 59milliliters

chopped fresh cilantro 5

green onions, minced 227grams

shredded barbecued pork 237milliliters

shredded Mexican four-cheese blend

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

WindRacer Russian River Pinot Noir

Beautiful aromas of sassafras, mocha and black licorice demonstrate the unique, bold personality of the Russian River Valley. Distinct flavors of brambly fruit, sweet oak and white pepper lead to a broad, balanced wine with food-friendly acidity. Russian River's warm, sunny days and cool foggy nights are optimal for Pinot Noir – the wines have great texture and weight without being overdone or losing their natural acidity. The classic deep, dark aromas and flavors the Russian River is known for shine through in this wine.